Crawfish Deviled Eggs

After hosting a crawfish boil, there’s always an overabundance of well-seasoned crawfish. Deviled eggs are a classic appetizer that get an upgrade, after the crawfish boil, with your leftover crawfish tail meat. The filling for these eggs is studded with crawfish, capers and green onions for a flavor blend that makes the perfect one bite appetizer.

CRAWFISH DEVILED EGGS

Servings: 24

12 large eggs

1/3 cup mayonnaise

1 Tablespoon capers

2 teaspoons Dijon mustard

¼ teaspoon kosher salt

¼ teaspoon black pepper

4 dashes Tabasco hot sauce

½ cup crawfish tail meat, coarsely chopped

¼ cup green onions, chopped

1. Place eggs in a medium pot of salted water, and bring to a boil. Boil for 10 minutes and transfer to a bowl of ice water. Let sit until cool enough to handle, 1-2 minutes. Peel eggs.